Bulgur Tabbouleh Salad Recipe

Now that the warm weather is finally arriving, let’s think about our BBQ side dishes and fresh snacks. We already published a first version of tabbouleh on the blog, but this one is lighter with very little bulgur balanced by a large amount of herbs — parsley and mint. This gives a very fragrant salad, but one that’s not stodgy at all! Enjoy this tabbouleh along with grilled meat or chicken for a light but satisfying lunch.

by Veronica Brandy

Veronica Brandy

Veronica is the co-founder of Eatwell101. Veronica's culinary education started at 3 and came through hands-on experience—helping her mother and grand-mother running restaurants and catering services, cooking for friends and family. In 2011, Veronica and her husband joined forces to create Eatwell101, bonding over their shared love of food and cooking as a family.

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Updated Dec 30, 2025

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Ingredient list for the Bulgur Tabbouleh Salad Recipe

Serves 6:

• 1 3/4 oz (50g) bulgur
• 2 tomatoes
• 1 red onion
• 1 bunch parsley
• 1 bunch of mint
• Juice of 1 lemon
• 2 tbsp olive oil
• Ground cumin
• Salt

Cooking instructions

1. Boil half a glass of water. Soak bulgur wheat in the hot water and let it rise. Add the olive oil, lemon juice, salt, and 1/2 teaspoon of cumin. Leave to cool.

2. Wash and trim the herbs. Dry and chop coarsely. Add to the cold tabbouleh and mix well.

You can also add tomatoes, seeded and cut into small pieces, and finely chopped onion as well. Keep cool until ready to serve.

Photo credit: © Eatwell101.com

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Bulgur Tabbouleh Salad Recipe

Author: Veronica Brandy  |  Servings: 6 servings

Prep Time: 10 min  |   Cook Time: 0 min

Easy bulgur tabbouleh salad with aromatic herbs.

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Ingredients

1x 2x 3x

• 1 3/4 oz (50g) bulgur
• 2 tomatoes
• 1 red onion
• 1 bunch parsley
• 1 bunch of mint
• Juice of 1 lemon
• 2 tbsp olive oil
• Ground cumin
• Salt

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Instructions

1. Boil half a glass of water. Soak bulgur wheat in the hot water and let it rise. Add the olive oil, lemon juice, salt, and 1/2 teaspoon of cumin. Leave to cool.
2. Wash and trim the herbs. Dry and chop coarsely. Add to the cold tabbouleh and mix well.
3. You can also add tomatoes, seeded and cut into small pieces, and finely chopped onion as well. Keep cool until ready to serve.

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